Skip to main content

Ginisang Sardinas with Malunggay and Okra

A comfort food, perhaps? One of the simplest breakfast (all around) staple is sauteed canned sardines. It can be as simple as just plain ginisang sardinas or you can add vegetables and tweak the recipe as I always do so that even though its just canned sardines it can taste different every time. Extra rice, please!
Here's a simple yet special recipe for Ginisang Sardinas with Okra and Malunggay

Ingredients
  • 1 big can Sardines in Tomato Sauce, Hot - optional
  • 5 cloves garlic
  • 1 medium onion
  • 3-4 pcs tomatoes, chopped
  • 1 small pouch tomato sauce
  • 3-4 pcs calamansi or tamarind powder mix 
  • 1 cup of malunggay leaves (kangkong, kamote tops or pechay can substitute)
  • 7-8 pcs okra, halved
  • Chilies, optional
  • Oil
How to cook Ginisang Sardinas with Okra and Malunggay
  1. Pour out canned sardines in a bowl. Separate the fish from the sauce. Using a fork, removed scales of the fish. Set aside
  2. In a pan, saute onions, garlic and tomatoes.
  3. Pour in the sardine sauce and tomato sauce. Add okra and bring to a boil.
  4. Add souring ingredients and adjust to desired taste. You can use sugar to balance the taste.
  5. Simmer until okra is tender.
  6. Finally add the fish and malunggay leaves and cook for another 2-3 minutes.
  7. Remove from heat and serve. You can also drizzle sesame oil
There are some many ways of cooking this simple dish and it all depends on what's inside the fridge coupled with imagination and creativity. Namit gid!
Pechay adds visual, taste and texture dimension to ginisang sardinas 
Labels:

Comments

Post a Comment

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...